Sunday Pot Roast

A comforting slow-cooked beef pot roast with tender potatoes and carrots, perfect for a cozy Sunday meal with minimal fuss.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $7.12/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• roast
• savory
• slow cooker

Ingredients

• 2 pound beef chuck roast (boneless)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1 yellow onion (medium, roughly chopped)
• 2 clove garlic (minced)
• 2 cup beef broth
• 1 cup water
• 1 pound small potatoes (halved)
• 1 pound carrots (peeled, cut into 2-inch chunks)
• 1 tablespoon cornstarch
• 2 tablespoon cold water (cold)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Pat the beef chuck roast dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until well-browned, about 3-4 minutes per side. Remove the beef and set aside.
3. Add the roughly chopped yellow onion to the pot and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Pour in 2 cups of beef broth and 1 cup of water, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Return the beef roast to the pot. Cover tightly and transfer to a preheated oven at 325 degrees Fahrenheit. Cook for 2 hours.
6. After 2 hours, add the halved small potatoes and chopped carrots to the pot. Stir gently, re-cover, and continue to cook for another 1 to 1 1/2 hours, or until the beef is fork-tender and the vegetables are soft.
7. Remove the pot roast from the oven. If a thicker gravy is desired, remove the roast and vegetables, then whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Stir this slurry into the simmering liquid in the pot and cook until thickened. Taste and adjust seasonings if needed.
8. Slice or shred the beef and serve with the potatoes, carrots, and gravy. Garnish with fresh chopped parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

• Calories: 620
• Protein: 55.3 g
• Carbohydrates: 38.6 g
• Fat: 28.5 g
• Fiber: 6.8 g
• Sodium: 780 mg
• Saturated Fat: 11.2 g
• Sugar: 5.1 g
• Cholesterol: 155 mg